adapted from marthastewart.com and williams-sonoma.com
2 cups flour, all-purpose
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1 cup packed light-brown sugar
1 cup granulated sugar
1 cup unsalted butter, melted and cooled
4 large eggs, lightly beaten
15 ounces pumpkin puree
Preheat oven to 350 degrees F. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside. In a large bowl, whisk together the brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin purée.
Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool.
Makes 2 doz. cupcakes.
Chocolate ganache frosting
10 oz. semisweet chocolate
1/2 cup heavy cream
Pinch of salt
Put the chocolate in a heatproof bowl. In a small saucepan over medium-high heat, bring the cream and salt just to a boil. Immediately pour over the chocolate. Using a whisk, stir until the chocolate melts and the mixture is smooth. Let cool to room temperature and frost cupcakes.